Increasing the Stability of Anthocyanins from Black Ginger (Kaempferia paviflora) through Application of Copigmentation
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Abstract
The objective of this research was to study the effect of the phenolic extract copigments from Makiang (Cleistocalyx nervosum var. paniala) seeds on pH, temperature and its ratios with black ginger anthocyanins. Anthocyanins were extracted from black ginger samples (concentration ratio 100 : 370) and then freeze-dried. The copigments from makiang seeds (phenolic compounds) were extracted using the microwave-assisted extraction (MAE). The anthocyanins extract was mixed with the phenolic extracts at the molar ratios of 1 : 0 (control), 1 : 5, 1 : 10 and 1 : 15 under pH 3, 5 and 7, heated at 70, 80 and 90 degrees Celsius for 120 minutes. The mixed extracts were analyzed for anthocyanins, color values (L*, a*, b*) and half-life (t1/2). The results found that the copigments increased the stability of the anthocyanins. The highest anthocyanins retention (89.57 %) and anthocyanin content (18.177 mg/100gDW) were shown at the anthocyanin to copigment molar ratio of 1 : 15 under pH 3 at 80 degrees Celsius for 120 minutes. The color qualities: Hunter L*, a*, b* were 5.85, 2.43 and 3.04, respectively. The t1/2 of anthocyanins was 63.01 minutes, and phenolic content was 149.3 mgGAE/gDW.
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